This soup is good as an appetizer or a light lunch with a grilled cheese sandwich. COOKBOOK RECIPE
servesserves 4 to 8
prep time15 Min
cook time35 Min
dried split peas
1 1/4 c
chicken stock, light
1 1/4 c
sea salt and black pepper to taste
finely chopped mint
How To Make
Cook the peas in a saucepan of very little salted water. About 35 minutes or until soft, then puree them in a blender.
Add the chicken stock and cream and blend until smooth. Add salt and pepper to taste
For a hot soup, reheat and stir in the chopped mint a few minutes before serving.
For a cold soup chill well and add the mint 5 to 10 minutes before serving
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